SPRING CARROTS WITH YELLOW RICE

Spring Carrots with Yellow Rice image

Provided by Lynne Rossetto Kasper

Number Of Ingredients 14

Previous Next

1 1/3 cups chicken stock
1/8 teaspoon ground turmeric
Pinch of salt
2/3 cup rice
3 tablespoons butter
1 medium onion, minced
1 pound carrots, peeled and cut into 1/4-inch julienne
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried, crumbled
1/4 teaspoon dried Italian or Greek oregano, crumbled
1 tablespoon wine vinegar
1/2 teaspoon sugar
Pinch of cinnamon
1/2 cup chicken stock or water
2 teaspoons minced fresh parsley

Steps:

Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat. Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes. Remove from heat and fluff with fork. Cover and keep warm.
Melt butter in heavy large skillet over low heat. Add onion, cover and cook until softened, about 10 minutes, stirring occasionally. Blend in carrots, increase heat to medium-low and cook uncovered 5 minutes. Add marjoram and oregano and cook 5 minutes, stirring frequently. Stir in vinegar, sugar and cinnamon and cook several minutes to blend flavors. Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes. Stir carrots into rice. (Can be prepared 2 days ahead to this point and refrigerated. To reheat, turn into buttered baking dish, cover with foil and bake in preheated 325°F oven until hot, about 30 minutes.) Mix in parsley.